In a post-Coronavirus world, technology that streamlines consumer experiences — emphasising contactless systems over those that might have previously involved shared payment facilities or queues — will prove invaluable. And if Kiwi tech entrepreneur Will Chomley’s recent triumphs are any indication, it would seem that demand is already starting to heat up.
The Founder and CEO of New Zealand-based tech company Imagr, Chomley is making waves globally with technology that is promising to revolutionise the grocery shopping experience.
An idea initially born from Chomley’s distaste for waiting in line, Imagr’s seamless system of smart carts utilises the world’s most advanced image recognition tech to offer an adaptable and user-friendly end-to-end autonomous system. And it’s a world first.
Simply put, the Imagr technology creates models of products using lightning-fast imaging. Those products are put into a store’s database. A shopper will then connect their phone to one of the store’s smart shopping carts, which will use Halo technology to register every item placed in the cart, connected to a running list on the shopper’s phone.
Imagr’s smart cart.
When they’re finished, the shopper can skip the traditional checkout by paying through an app. No lines, no card-swiping, no barcodes. And while Chomley’s original incentive for creating Imagr still holds (after all, who wants to queue?) his technology has been imbued with a whole new meaning in light of the conditions this pandemic has placed on people’s daily lives.
“The pandemic has put more pressure on retailers to provide low contact solutions for checkout,” Chomley says, “and with Imagr, retailers get to own, operate and scale the solution themselves.”
Recently, it was announced that Imagr had partnered with Japanese H2O Retailing Corporation to implement its technology in one of the chain’s Osaka supermarkets. The 9,000 square foot store was equipped with Imagr’s smart carts, and instantly became the largest, vision-only, autonomous checkout deployment of its kind in the world.
At the moment it’s just one supermarket, but all going to plan, Chomley hopes to have Imagr implemented in more of H20’s 152 stores.
Beyond its implications for social distancing, Imagr’s technology is unique for the way that it is encouraging rapid innovation in a sector where systems have remained largely unchanged since their inception. If Chomley’s vision is to be fully realised, it will mean a complete overhaul of the way we shop — and if you ask us, it’s about time.
Now seeking to raise $25 million through a private investor pool, Chomley has his sights set on further international expansion, a promising horizon for this Kiwi trailblazer.
Greenwashing; when a company tries to portray itself as more environmentally minded than it actually is, has intensified in recent years as consumers have warmed to sustainable and organic products and services. Brands, trying to capitalise on that trend, often try to outdo one another with eco-credentials.
But in the rush to be seen as green, companies often exaggerate claims, or simply make things up. Ecostore Groups CEO, Pablo Kraus gives his insight into the local greenwashing game and what we as consumers can do to be more aware of it.
“In the self care aisle of the supermarket we are bombarded with countless ways to save the planet, to the point that it’s becoming difficult to find a product that’s not pushing an ethical claim.
Driven by consumers keen to do their part, the green space has become a highly profitable arena, but we need to be doing more than just buying bottles featuring pictures of happy healthy critters or smiling babies. It’s up to individuals to be more informed about what they buy, and why.
A recent study showed that New Zealand is globally well ahead of the game, with 30 percent of us wanting to buy sustainable, responsible products. In Australia it’s 30 percent of consumers are thinking green and surprisingly China has the largest group of conscious consumers, at more than 600 million people.
Ecostore Groups CEO Pablo Kraus
Many companies see this as a tantalising opportunity, which has led to a significant rise in greenwashing, where brands provide misleading information about their products’ environmental impact.
Ultimately the choice to go green is in the hands of you, the consumer. By arming yourselves with more information, you can make the right choices for the betterment of both yourself and the planet.
To determine if a brand is legitimately ethical, it comes back to authenticity and credibility. Whether brands are being transparent. Do they for example disclose all of their ingredients? Can they back up their claims? Where was their product manufactured? Where and how do they source their ingredients? And do they have a clear purpose as a business and a brand?
Understanding which companies have a clear purpose should drive purchasing decisions’. Do their ingredients contribute to making safer products? Are they sustainable and renewable, making products safer for our environment? And does the company have a transparent supply chain?
Ecostore was founded on the precautionary principle 27 years ago. If there is any doubt about an ingredient, a material we use, a company or a service we use, we will find a safer alternative. Today we continue to proudly develop, manufacture and pack our home, body and baby care products at our own carboNZero certified factory in Auckland and share them with the world.
Ultimately the environmental responsibility is in the hands of the consumer. By understanding and recognising the red flags of greenwashing, and choosing products that can actually back up their bold claims, manufactured by companies that are genuinely committed to the eco cause, consumers endorse brands that are doing the right thing for us all. This choice impacts the future of our planet and will reverberate through generations to come.”
The 5 Sins of Greenwashing
1. Compostable Packaging The intention may come from the right place but consumers need to refer to the packaging and either dispose of this in a home compost, or seek out a commercial composting facility.
The most important thing for consumers to understand is that compostable packaging cannot go into your recycling bin, because if it ends up in landfill it releases methane gas, which is 80 times more potent than CO2, a key contributor to climate warming.
2. Natural packaging Natural materials used alongside conventional packaging, such as a bamboo lid on a plastic bottle, can create the illusion of eco credentials. These products contaminate the recycling stream and divert straight to landfill with the rest of the plastic attached to them. Instead, look for fully recyclable, reusable or closed loop products.
3. Where is it manufactured? Products produced internationally have a far greater carbon footprint than locally-made NZ products. If the product is produced by a third party manufacturer, which may make products for companies that test on animals, you could also unintentionally support something that doesn’t align with your values.
4. You get what you pay for Good quality is never cheap and cheap quality is never good. Making products that are better for the environment is not easy nor is it cost-effective. Any brand claiming to look out for the environment, at a much lower price point, should be treated with suspicion. Either it doesn’t actually work or it could be using a harsh natural chemical that’s bad for your health and the planet.
5. The natural tag Just because a product claims to be natural, doesn’t make it environmentally friendly. As an extreme example, oil comes from the ground and is therefore natural, however when it’s released into the environment the impact can be severe.
When it comes to household cleaners and cosmetic products keep an eye out for Benzalkonium Chloride, a chemical used for its antibacterial properties. This organic salt is highly toxic to aquatic organisms, a cause for concern considering these products are often washed down the drain. At Ecostore, we eliminate the need for harmful Benzalkonium Chloride by formulating our products with a low pH to provide anti-bacterial/disinfection.
Another example, Cocamide DEA/MEA, is derived from the reaction of coconut oil and an organic chemical compound and can be found in many shampoos and cosmetic products. It is also a skin, eye and respiratory tract irritant and classified as possibly carcinogenic to humans.
At Ecostore we prefer to use APGs, Sodium Coco Sulfate and Sodium Lauryl Amphoacetate as our surfactants, which have comparatively milder effect on the skin and your health.
Having become an unexpected high-fashion hero, the sweater vest is the perfect trans-seasonal layering aid to invest in right now. For styling inspiration, look to street style snaps from the contingent of Scandi-cool girls, plus the collections of Dior, Gucci, Ganni and more.
Whether worn oversized as a solo statement piece on a warmer day, or layered over a shirt and under a coat for when the chill sets in, a sweater vest is no longer the domain of your granddad’s closet — it’s a bona fide styling staple.
Landing a coveted spot on The New York Times bestseller’s list would be a career highlight for any author. Achieving this with a debut novel at the age of 21? Sounds like fiction. Unless, of course, you’re Chloe Gong, a Pennsylvania-based student and writer who grew up on Auckland’s North Shore.
Her novel These Violent Delights debuted at number three on the Young Adult Hardcover bestseller’s list last November, solidifying her as well and truly one to watch in the international literary world. Gong was, rightfully, “super thankful and pleased’ with this result.
“When I set out to be traditionally published, all I wanted was to reach as many readers as possible—reach the teen readers in particular who wander the shelves of their library like I did, looking for some new world to sink into,” she says.
“I’m so happy that word-of-mouth travelled so well in the weeks leading up to release and helped the book shoot up to number three on The New York Times list. Of course, it’s set high expectations, so I can only hope to keep working hard and writing good stories from here!”
These Violent Delights is a reinterpretation of a classic. Having always adored the themes and language of Shakespeare’s Romeo and Juliet, Gong had wanted to do a blood-feud-meets-rival-gangs story for her first novel.
“I only really delved into the play after deciding I would do a reimagining,” she says. “Knowing that the story I had in mind was way too similar to the very touchstone text that’s foundational in Western literature as the original blood feud story—Romeo and Juliet—I decided to embrace approaching Shakespeare’s original themes, but with an entirely new lens.”
Set in 1920s Shanghai (Gong’s city of birth), These Violent Delights centres on 18-year-old Juliette Cai and her first love and rival Roma Montagov. Imaginative, vivid and fast-paced, the book has garnered widespread fans and praise from readers.
“Though the setting changes and the characters are altered in These Violent Delights, Romeo and Juliet’s original themes about daring to love in a place filled with hate remains, and I wanted to bring these ideas into the stories I was telling,” says Gong. “Plus, some of Shakespeare’s lines in that play are just so beautiful, and I wanted a go at weaving it into my prose.”
Having written the book in about a month during a summer break back in New Zealand, Gong then signed with an agent and the manuscript was sold at auction to Simon & Schuster. She worked with her editor to separate it from one manuscript to two — and the sequel has already been announced. Named These Violent Ends, the second of the duology is coming this November.
Until then, Gong will be graduating this year from the University of Pennsylvania, where she is double-majoring in English and international relations, and while she would usually be returning to New Zealand during her breaks, says that will be difficult this year. “So I guess I will see wherever the wind takes me…”
One major lesson Gong has learned throughout the whole process is to take all writing-related advice with a grain of salt. “Especially online, there are a thousand different people trying to offer a thousand different perspectives, and a lot of them will try to claim that their way is the only right way.”
There is no right way, she says, only a way that works uniquely for every different person. Evidently, Gong has tapped into a way that is working very well for her.
Chloe Gong is participating in the Auckland Writers Festival this May, within the 2021 Schools Programme. Find more information and tickets here.
For chef Croydon Cole, one of the joys of cooking for people is seeing their faces when they try something new, or something extraordinarily delicious. At Smokin Cole BBQ, his Grey Lynn eatery that specialises in the irresistibly charred flavours of American-style BBQ, chances are he sees these expressions a lot.
Located at the intersection of Surrey Crescent and Richmond Road, Smokin Cole opened in December 2019 and has been bringing its smoky charm to the neighbourhood ever since. Cole’s experience is vast and varied, having worked in kitchens for around 30 years both in New Zealand and abroad.
Spending 15 years as a private chef aboard super yachts, Cole has travelled widely, indulging in the cuisines of more than 80 countries. A solo motorcycle trip across the United States provided the opportunity to sample the delicious BBQ joints from South Carolina all the way around the southern part of the country — “I went up and down 14 different states just eating, basically”, he laughs.
Having been approached to help out some friends who owned the site where his venue now sits, Cole saw the opportunity for what he originally thought would be a pop-up. However, when a huge woodfire cooker and smoker became available through a friend, he couldn’t let the opportunity pass — thus, Smokin Cole was born.
Left: Buffalo chicken wings.
When asked what appeals to him about the style of cooking, Cole says one of the best things is it’s a labour of love. “It’s all about the time you put into it. I love how you can turn something that’s really tough to eat, into something that people drool over.” There are no shortcuts with these meat cuts, with most of them being cooked and smoked for several hours. It also takes skill to get it right, he says. “You can’t hide anything behind it.”
Working with his ‘pit master’ Ants Tutavake, Cole creates a menu of varying meats and vegetable-centric sides that can be mixed and matched depending on what the diner feels like eating. “A lot of places already have pre-made platters for BBQ, but I designed my menu so you design it yourself.”
Left: Chef Croydon Cole; Right: A selection of Smokin Cole’s slow-cooked meats and sides.
The meats are all offered by the 100-gram, and overall the menu is brilliant for sharing — hot tip, come with a bigger group as you’ll want to sample everything. From Memphis ribs to beef short rib; pulled pork, Buffalo chicken wings and Cole’s signature ‘meat candy’ (pork jowl, smoked for up to eight hours and served with pickled kamo kamo), the offering is a carnivore’s heaven.
Surprisingly, Smokin Cole does actually cater quite well to vegetarians too (just maybe not vegan eaters) with jackfruit options like loaded nachos, truffle mac ‘n’ cheese or cauliflower cheese, smoky corn, slaw, fries and more. Everything is also gluten free (aside from one or two pasta dishes).
The eatery is fully licensed, with Asahi beer on tap and Jess Farrelly taking care of thirst-quenching cocktails and front of house. With its backyard BBQ vibe and excellent culinary offering, we suggest you make Smokin Cole a priority on your foodie hit list.
When you really think about it, your bed is the piece of furniture on which you will inevitably spend most of your time. Too often, we wax lyrical about the importance of a sculptural sofa or an eye-catching coffee table when really, we’ve been neglecting the piece that (because it’s usually hidden away in a bedroom) is given far less attention. And it’s a crying shame.
In considering which bed to buy, practicality is (of course) an important factor. After all, a comfortable slumber is crucial if you’re to tackle your days with aplomb. But it’s not the only thing to think about. Here, we would like to argue that alongside comfortability and structure, style should be as high on your list of bed criteria as anything — and these impressive beds from Sarsfield Brooke are proving why.
Sheila bed by Opera Contemporary.
As the central piece of the bedroom, a well-chosen bed will set the tone of the entire space. For those with more decorative tastes, beds like the 9639 model by Angelo Cappellini of Italy with its ornate, geometrically patterned headboard will prove the perfect piece to rest weary heads.
Whereas those wanting something more contemporary might instead opt for a piece from the Opera Contemporary of Italy range, like the Alba bed with its sleek double headboard detailed with leather cords, or the Dorothy, with its unmissable, quilted headboard that extends beyond the bounds of the bed’s structure.
If you’re after something that combines sumptuous details with a more modern feel, look no further than Opera Contemporary’s Sheila bed, with its subtle diamond quilting and bold, unapologetic shape.
Whatever your taste, Sarsfield Brooke boasts a wide range of unique, carefully designed beds to suit any kind of space, with most available in a variety of fabrics and finishes. So if you’ve been considering a bed upgrade, don’t sleep on it.
We’re excited, because The Dusty Apron (known for some of Auckland’s most high-quality, delicious baked goods) opens a new retail arm of the business in East Auckland tomorrow.
Previously only available in wholesale form on the menus of well-known eateries like Homeland, Saint Alice, Soul Bar & Bistro and Park Hyatt Auckland’s restaurants, The Dusty Apron founder Paul ‘Dusty’ Leaming and his business partner Stephane Bleriot have opened Dusty’s Depot as a customer-facing shop for fans of their tasty treats — of which there are many.
Dusty himself is an ex-car mechanic-turned expert baker; he re-trained in New Zealand and San Francisco at the renowned San Francisco Baking Institute, before landing the role of head baker at Amano. He then moved on to set up The Dusty Apron as a commercial business two years ago, slotting into an empty former bakery in St Johns.
The demand for a retail outlet or cafe has been there for a long time, he says, but there has been no space to do it in — until now. Fortuitously, Dusty Depot’s location is only 100 metres up the road from the main bakery, in what used to be the old Simkin Ave dairy.
Dusty’s Depot is inspired by the French way of having a ‘depot de pain’ in a tiny village — essentially a shop that stocks freshly baked bread, delivered from the bakery in a nearby, larger village. Servicing and welcoming the locals, and making sure they’ve always got a place where they can get top quality goods without having to travel so far.
Dusty and his team of bakers — Nancy Au, Dan Wilson and Sophie Peters — supply the Depot with fresh loaves of bread, pastries and sandwiches each day, while Bleriot takes care of everything front of house. Ozone coffee is on hand to pair perfectly any of the baked goods.
From left: Dusty, Nancy Au and Dan Wilson
They’ll have all the classics like croissants and Danishes, and original treats like the ‘Moira cinnamon bun’, a decadent delight named after one of Dusty’s first bakers that started with him. For both Dusty and Stephane, an emphasis is placed on supporting and highlighting local suppliers and farmers, and making people feel welcome no matter who they are.
“We’ve got a real sense of community here”, says Dusty, who recognises the importance of there being high-quality offerings throughout wider neighbourhoods as well as in the central suburbs. “There are plenty of amazing eateries in the city, but just to be able to go into your backyard and get a fresh croissant and a coffee, is a really cool thing.”
Dusty’s Depot 44 Simkin Avenue, St Johns Opening Hours:
Thursday to Sunday, 8AM until sold out
Building a stylish autumn and winter wardrobe requires pieces that will offer protection against the elements, while complementing and elevating an array of cold weather ensembles. We dare say there is no outerwear garment as chic and versatile as a trench coat, and local label Dadelszen has given this perennial classic a luxurious update
The Stephanie trench coat — named in homage to iconic supermodel Stephanie Seymour — is rendered in a lightweight, supple lambskin, ideal for trans-seasonal wear as it is unlined. Featuring a notch lapel and detachable belt, the leather is subtly perforated throughout, lending a sports-luxe feel and breathable comfort.
The beautiful hazelnut tone of this coat is a more understated and uplifting alternative to black, more complimentary with a variety of skin tones and wearable with both neutrals and bold shades. The perfect sophisticated outer layer for over a T-shirt — we love Dadelszen’s unisex Brando cotton and cashmere version — the Tuscan silk shirt, or Aspen cable knit cashmere sweater on a chilly day.
For him, the cooler seasons are set to be just as stylish thanks to pieces like Dadelszen’s Perfecto biker jacket. Carrying all the key elements of a classic biker jacket, with a far sleeker silhouette, it is cut in deer leather by expert artisans and lined with silk.
From left: Dadelszen Langsford long sleeved tee; Dadelszen Perfecto biker jacket.
Everyone needs a reach-for layer, and the sell-out Langsford long-sleeved tee is back in shades of midnight blue, obsidian black and Nordic grey. Crafted from 70 percent cashmere and 30 percent, it’s an unbelievably soft wardrobe essential.
The Stephanie trench coat has arrived at Dadelszen’s showroom only recently, yet has been sprinting out the door. So, if you want to get your hands on this, and other timeless, exceptionally crafted pieces from a brand that specialises in made-to-last luxury, we suggest you make haste.
From the work of an iconic writer to the exploration of a seminal decade in a person’s life, these fascinating non-fiction books will have you turning pages long after the lights are supposed to be out.
Let Me Tell You What I Mean By Joan Didion A collection of mostly early works, penned between 1968 and 2000 and brought together for the first time, this new compilation offers up a number of moments of journalistic gold from the American who launched her career in the 60s after winning an essay contest sponsored by Vogue magazine. Her writing in the 60s and 70s engaged audiences in the counter-culture of the Hollywood lifestyle.
The essays in this new book exemplify Didion’s unique foresightedness, which has seen topics she discussed in the last century still feel as prescient to today’s reader. (Alicia and The Underground Press addresses the inherent biases in mainstream media — particularly poignant in today’s landscape.)
Addressing a range of topics, from her admiration of Ernest Hemingway, to her rejection from Stanford University, this fascinating book paints an early picture of what would become Joan Didion’s iconic oeuvre.
But You’re Still So Young: How Thirtysomethings Are Redefining Adulthood By Kayleen Schaefer Questioning why we measure adulthood by markers established 50 years ago, Kayleen Schaefer explores what being in your thirties means today. Through the stories of a number of thirty-somethings, Schaefer discusses the challenges that many face in their third decade, and underlines why it’s never as bad as it seems.
The Panic Years By Nell Frizzell Renowned journalist Nell Frizzell delves into the period of a woman’s life when every decision she makes seems coloured by the underlying question of whether or not to have a baby. Refreshingly honest and deemed ‘vital reading’ for any millennial woman, this book is as informative as it is reassuring.
A Swim in a Pond inthe Rain By George Saunders In the pages of this new work by The New York Times best-selling and Booker Prize-winning author awaits a literary masterclass. Examining what makes great stories work and what they can tell us about ourselves, Saunders looks deeply at four iconic Russian writers, whose work he uses to explain great writing, its effect on the mind and how creating and consuming stories lies at the heart of how we all connect.
Chatter: The Voice in Our Head, Why it Matters and How to Harness it By Ethan Kross Forcing us to think about how we talk to ourselves (hint: it is usually not very nice) award-winning psychologist Ethan Kross explores the hidden power of our inner voices, and how they can be harnessed for good. Meticulously researched, this compelling read will have you completely rethinking everything you say, even if it is all in your head.
North Shore locals rejoice — celebrated brewery Brothers Beer has opened a new outpost in Birkenhead, and it’s an excellent place to park yourself for a pint and a selection of tasty eats. This is the sixth Brothers Beer & Juke Joint BBQ location in Auckland, following on from successful venues in the central city, plus Mount Eden, Ōrākei and Onehunga.
Located at 6 Rugby Road in a lovely neighbourhood area that overlooks the harbour, the main bar has taken up residence in a building with over 100 years of history (it was previously the Hellaby’s butchers that operated from 1912) and the renovated interior incorporates exposed timber beams and brickwork, while a new outdoor, all-weather glass conservatory has been added.
As for the beverage and culinary offering, there are 15 taps of Brothers Beer craft beer from the Mount Eden brewery, as well as a curated selection of wines, ciders, kombucha and cocktails. Juke Joint BBQ’s specialty is Southern Style cuisine, with a sharing menu featuring slow-cooked meats and vegetables, such as 14-hour smoked beef brisket, tender spiced lamb shoulder, and smoked and fried chicken.
With its large, sun-catching covered courtyard and comfortable interior, Brothers Beer & Juke Joint BBQ Birkenhead is family and dog-friendly, and is sure to be a popular addition to the area.
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